Nothing fancy here, just tried and true, old fashioned, family style recipes from my kitchen in Alaska.

Monday, January 11, 2010

GREEN CHILE PORK LOIN ROAST

We love this recipe, not only because it is easy and tasty, but because of it's excellent leftover possibilities. Green chile roast leftovers make great cold sandwiches or it can be torn apart and tucked (hot) into warm tortillas (with a little bit of the chile gravy & some pepperjack cheese) for a great leftover transformation (it is one of those recipes that tastes even better on day two).

4 pound boneless pork loin roast2 tablespoons vegetable oil7 ounce can of Ortega fire roasted green chiles1 tablespoon chili powder1 teaspoon ground cumin¼ teaspoon dry red pepper flakes1 teaspoon onion powder½ teaspoon garlic powder (not salt)½ teaspoon black pepper1 teaspoon salt1 teaspoon brown sugar1 Reynolds roasting bag + 1 tablespoon flourPlace the tablespoon of flour in the roasting bag and shake it around (per roasting bag instructions). Place the bag in a roasting pan (set aside).Mix all of the dry ingredients and rub it all onto the surface of the pork roast. Brown the roast in the vegetable oil (both sides). Place the browned roast into the roasting bag and put half of the green chileson top of the roast and the other half under the roast.

Seal the bag tightly and make a few small holes in the top of the bag to let steam escape. Bake in preheated 325F oven for 2 hours (see note). Thicken juices and serve over pork slices.

NOTE: I have not tried it, but I see no reason why you could not use a roasting pan that has a tight lid instead of the plastic roasting bag.

NOTE: Most recipes tell you took cook a boneless pork roast like this for 20 minutes per pound, however, we like our pork cooked longer than that. Thirty minutes per pound will give you very tender pork but still slice-able (not quite to pulled pork tenderness). If you don't care for pork done this way, figure 20 minutes per pound.

Coleen, the dish looks fantastic. The rice and corn on the side is perfect. Oh, I am going to make that banana bread. I LOVE banana bread and have never tried it with pineapple. Thanks so much for posting this. I'll let you know how it turns out. I always have bananas around here that are getting too ripe!!!!

This was fantastic. Super flavorful and moist. I forgot to brown it and it still came out great and extremely easy to make and clean up with the bag method. I cooked it just over 20 minutes a pound . Thanks Colleen!